Easy sourdough cinnamon raisin bread recipe

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This recipe is absolutely delicious and makes a perfect Sourdough Raisin bread! You and your family will absolutely love this sweet, soft, delicious bread, filled with juicy raisins. I have a video on how to make this delicious sourdough raisin bread a little farther down. It’s great toasted with some butter or fresh. The basic construction of the recipe is pretty much the same as my Fluffy sourdough sandwich bread recipe but with a few different ingredients.

If you are wanting the extra tips for an awesome bread check out the sandwich bread post linked above. Let’s get started with what you will need to make this amazing sourdough raisin toast bread!

Sourdough Cinnamon Raisin Bread sliced and toasted with butter on a cutting board.

Sourdough Cinnamon Raisin Bread Video

Ingredients Needed

Sourdough raisin bread ingredients in a mixing bowl.

Active Sourdough: You really want to have a nice active sourdough starter which has been fed within the last 12 hours. You know when your starter is strong and active when it has doubled in size and is bubbly.

Active sourdough starter

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Water: I use 1 cup filtered water, not tap water whenever I am baking.

Sugar: You can use whatever sugar you like I love rapadura sugar because it is high in minerals, and it taste delicious.

Salt: Salt adds flavour to the bread. I use sea salt preferably as it is high in minerals you can use Himalayan salt as well.

Flour: You can use white flour, wholemeal flour, spelt flour or Khorasan flour which is what I use. Khorasan flour is an ancient grain which I am able to buy an organic bulk bag for a good price.

Softened Butter: You can replace the butter with oil as well. If you forget to take butter out or don’t feel like heating it, I replace with spreadable butter (I have a blog post on how to make it). It works a treat and is super easy to make and have on hand in the fridge.

Cinnamon: Cinnamon is delicious in this recipe and gives this bread a really nice flavour. You can also use all spice in its place.

Raisins: You will be needing a cup of raisins. You can either presoak them or use them as they are.

Equipment Needed

Sourdough cinnamon raisin loaf ready for its first rise in the mixing bowl.

Mixer or kitchen aid (Australia link): (Similar American Brand): Stand mixer is super handy to have and will make the job a whole lot easier and quicker. Having a stand mixer has been a game changer for me and I highly recommend having one if you plan on baking a bit. I love the one I have as it’s beautiful to display and works a treat.

Large bowl: You can use the bowl in the stand mixer, or you will need a large bowl to let your bread rise in. Remember it’s going to double in size.

Bread Pan: You will need to have a bread pan for baking your bread in. I love my stainless-steel pan. As long as you pre-butter or oil it everything pops out super easy. It’s also very easy to clean and has worked lovely!

Measuring Cups and spoons: to measure your ingredients with. I personally love the stainless-steel ones for several reasons. One is they don’t break if they accidentally drop. 2nd is the number don’t rub off like the ceramic ones do so you can always see the measurement. Plus, they are nontoxic and last.

No Knead No Mixer Sourdough Raisin Bread Instructions

If you want to make this bread without a mixer and no kneading involved, you totally can! The pros to a mixer is the bread does seem to rise that little bit more and it is even softer, but I promise you will still absolutely love this bread even if you don’t use a mixer.

  1. The full recipe is below instead of using a mixer simply mix all the ingredients together with a dough whisk or fork until it can’t be mixed anymore. Then use your hands to finish it off. Once all the flour and everything are combined it will be a slightly sticky ball.
  2. Place this ball in an oiled bowl and cover with a tea towel or cling wrap until it doubles in size and follow the recipe below like normal! That simple!

Tips For Making Sourdough Raisin Bread

  1. Make sure you have an active starter. If your starter doesn’t rise, then most likely your bread won’t rise either. If you don’t have a strong starter, you can normally find an establish one on Facebook marketplace or ask locals if they do sourdough and if they can give you some of their starter.
  2. Having a mixer really helps. You want to make sure your dough is well kneaded and passes the windowpane test. You should be able to stretch your dough out reasonable thin and see light through it without it tearing.
Sourdough cinnamon dough spread out in between two fingers. Window pane test

3. Oil your dough ball lightly after it’s been mixed. This will ensure it doesn’t get a hard crust, so it continues to rise well during the 2nd ferment and in the oven.

4. Preheat the oven to a higher oven temperature then drop the temperature when you put your bread in. This will allow your bread to rise more quickly before the crust hardens and it will no longer rise after that.

Sourdough raisin bread ready to be placed in a bread pan for it's 2nd rise.

How To Make Sourdough Raisin Bread

  1. Make sure you have an active sourdough starter I normally will feed mine the night before so it’s ready to bake with in the morning.
  2. Combine all the ingredients into the mixer and allow it to mix for about 8 minutes. The dough should feel like soft playdough, should be pulling off the side and have formed into a nice smooth ball. It should also pass the windowpane test which I mentioned above.
  3. Lightly oil your sourdough cinnamon raisin bread and let it rise for about 6-8 hours until it has doubled in size.
  4. Once it has doubled take it out and flatten the dough into a square making sure to get rid of any large bubbles that might have formed. Roll it up tight and pinch the seams and ends closed.
  5. Place this loaf in a prepared bread pan and let it rise for another 3- 4 hours. It should rise at least one inch above your bread pan. I cover mine loosely with either a damp tea towel or cling wrap so the crust doesn’t harden. You can also make sure it’s lightly oiled and that will stop the crust from hardening so it rises.
  6. Preheat oven to 220C/ 430F. Once it reaches temperature place your loaf in the oven and drop the temperature to 190C/ 375F.
  7. Let it bake for a full 40 minutes in the oven.
  8. Take it out and let it rest on a baking tray for at least one hour if not more before cutting. The inside is still cooking and it’s very important to let it slowly cool and rest in order to get a nice soft fluffy bread!
  9. You can store in a bread bag on the counter for several days, in the fridge for a solid week or you can pre-slice and store in a ziploc bag in the freezer for several months.
Sliced sourdough raisin bread on a cutting board.

How To Store Sourdough Raisin Bread

You can store this bread several ways. Leave it out on the counter in a bread bag away from direct sunlight for about 3 days.

You can store the bread in the fridge in either a bread bag or ziploc bag for a solid week or even 2!

This bread can also be pre sliced and stored in the freezer in a ziploc bag. Make sure to take out all the air. You can use a straw put it on the side and ensure the rest of the bag is sealed. Then suck the air out using the straw and finish sealing the bag. The bread can last several months in the freezer.

Sliced Sourdough Raisin bread on a cooling rack.

Sourdough Cinnamon Raisin Bread

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 40 minutes
Additional Time: 10 hours
Total Time: 10 hours 50 minutes

Easy, soft, delicious sourdough cinnamon raisin bread recipe. You will love this sweet raisin toast recipe plain or toasted with butter.

Ingredients

  • 1/2 Cup active sourdough starter
  • 1 cup filtered water
  • 3 1/2 cups flour you can use white, wholemeal or Khorasan flour
  • 1/3 cup sugar any sugar will do I use rapadura sugar which is similar to brown sugar
  • 3 tbsp softened butter or oil
  • 2 tsp sea salt
  • 1 cup raisins
  • 1 tsp cinnamon or all spice

Instructions

  1. Without A Mixer: Simply mix all the ingredients together with a dough whisk or fork until it can't be mixed anymore. Then use your hands to finish it off. Once all the flour and everything are combined it will be a slightly sticky ball.
  2. Place this ball in an oiled bowl and cover with a tea towel or cling wrap until it doubles in size and follow the recipe below like normal starting from step 3.

Mixer

  1. Combine all the ingredients into the mixer and allow it to mix for about 8 minutes. The dough should feel like soft playdough, should be pulling off the side and have formed into a nice smooth ball. It should also pass the windowpane test which I mentioned above.
  2. Lightly oil your sourdough cinnamon raisin bread and let it rise for about 6-8 hours until it has doubled in size.
  3. Once it has doubled take it out and flatten the dough into a square making sure to get rid of any large bubbles that might have formed. Roll it up tight and pinch the seams and ends closed.
  4. Place this loaf in a prepared bread pan and let it rise for another 3- 4 hours. It should rise at least one inch above your bread pan. I cover mine loosely with either a damp tea towel or cling wrap so the crust doesn't harden. You can also make sure it's lightly oiled and that will stop the crust from hardening so it rises.
  5. Preheat oven to 220C/ 430F. Once it reaches temperature place your loaf in the oven and drop the temperature to 190C/ 375F.
  6. Let it bake for a full 40 minutes in the oven.
  7. Take it out and let it rest on a baking tray for at least one hour if not more before cutting. The inside is still cooking and it's very important to let it slowly cool and rest in order to get a nice soft fluffy bread!
  8. You can store in a bread bag on the counter for several days, in the fridge for a solid week or you can pre-slice and store in a ziploc bag in the freezer for several months.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Want More Sourdough Recipes!

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Quick Discard Pizza Crust

Sourdough Sandwich Bread Recipe

3 thoughts on “Easy sourdough cinnamon raisin bread recipe”

  1. Tried this recipe today. 3 1/2 cups of flour was too much, added a little more water. Next time I’ll try only 3 cups. Decided to use half cinnamon and half allspice. I’ve never made it with allspice before. A good recipe other than too much flour, or need to add more water. Could be the difference in my area compared to yours as well. I used a liquid measuring cup for my water, did you? A regular measuring cup for dry ingredients actually is a little more than a liquid one. That may make a difference as well. Either way thanks for the recipe.

    1. Hi, I didn’t even know there where two different types or measuring cups! I used just a normal one that I also use for my flour. It’s hard with liquid measurements as it can also depend on the hydration of your starter and even the type of flour used as they absorb different amounts of liquid. I’m glad you liked the over all recipe and hope your next one will be exactly to your liking 🙂

      1. I tried this recipe but did add an egg and 1/4 cup of half n half and then before rolling spread butter on the dough square added 2 tsp cane sugar and sprinkled cinnamon generously. Then rolled, placed in loaf pan to rise before baking. It turned out so good. Thank you for your basic recipe. Will be in my regular rotation.

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